Description
Creamy salted-caramel pie with a crunchy no-bake pretzel crust.
Ingredients
Scale
- 2 1/2 cups small salted pretzel twists (125 g)
- 1/4 cup packed light brown sugar (50 g)
- 8 tbsp unsalted butter, melted (113 g)
- 16 oz full-fat block cream cheese, softened (454 g)
- 3/4 cup thick salted caramel sauce, divided (180 ml)
- 1/2 cup confectioners’ sugar (60 g)
- 2 tsp vanilla extract (10 ml)
- 1/4 tsp fine salt (1 g)
- 1 1/2 cups cold heavy cream (360 ml)
- 2 oz dark chocolate, melted for drizzle (57 g)
- 8 mini pretzels for garnish (20 g)
- 1/4 tsp flaky sea salt (1 g)
Instructions
- Process the pretzels into fine crumbs. Mix with brown sugar and melted butter.
- Press firmly into the base and sides of a 9-inch pie dish. Chill for 30 minutes.
- Beat softened cream cheese until smooth. Mix in 1/2 cup caramel, confectioners’ sugar, vanilla, and fine salt.
- Whip the cold heavy cream to medium peaks. Fold it into the caramel mixture in three additions.
- Spread the filling into the cold crust, cover, and refrigerate at least 8 hours.
- Before serving, drizzle with the remaining caramel and melted dark chocolate.
- Finish with a few mini pretzels and flaky salt, then slice with a warm dry knife.
Notes
Use block cream cheese and thick caramel. Chill overnight and add pretzel garnish only before serving.